Truffle Recipes
Fresh Truffles need to be prepared very carefully to ensure their unique properties are shown to full advantage. Their subtle taste and aroma can easily be overwhelmed by strong flavors, so as a general rule we recommend partnering Truffles with mild flavored ingredients such as pasta, rice, potato and egg.
However there are certainly a number of more exotic and adventurous combinations that work wonderfully well with fresh Chinese Truffles.
Fresh truffles prepared at home will always have a subtler and complex flavor and aroma than Truffle dishes found in Restaurants, as Restaurant Truffle dishes are almost universally produced using generous quantities of pungent synthetic truffle oils, often with a tiny amount of real truffle shavings to finish.
Below are some of our favorite fresh Truffle recipes. All of these recipes have been tried and tested. They have been carefully chosen to ensure they showcase the fresh Truffles and are guaranteed to embellish any dinner party occasion.
Truffle Preparation Guidelines
White Chinese Truffles are particularly well suited to being consumed raw. Cooking detracts from their flavor and aroma so we suggest you simply shave them over your finished dish for maximum enjoyment.
In contrast, Fresh Black Autumn and Winter Truffles do benefit from cooking in certain circumstances. Although Black Truffles are also wonderful when simply shaved raw over a finished dish, their unique flavor can be enhanced when sliced and inserted into certain mild flavored meats and fish before cooking.
Finally, if you have any recipe suggestions of your own, we would love to hear from you.
Buon appetito!
White Truffles, Scrambled Eggs And Smoked Salmon
Ingredients (Breakfast for 4 persons)
- 100 grams Smoked Salmon, cut into slivers
- 25 grams White Truffles (finely grated, a small quantity reserved for shaving on top of finished dish)
- 6 Eggs (stored overnight with the fresh truffles)
- 60 ml Milk
- 4 slices of bread rounds
- Butter
- Salt and Pepper to taste
Method
Beat the eggs, milk, salt, pepper and the finely grated Truffles in a small bowl. Lightly toast the bread slices on each side, and butter. Melt a tablespoon of butter in a non stick pan and lightly cook the egg mixture. Spoon the egg mixture over the toasted bread, layer the smoked salmon slivers on top, and finish with truffle shavings.
Black Truffles Over Fresh Italian Pasta
Ingredients
- Sea salt
- 2 ounces fresh black winter truffles
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- 5 anchovy fillets, patted dry and finely chopped
- 5 medium garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 pound fresh fettuccine or tagliatelle pasta
- 2/3 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)
Method
Bring a large pot of generously salted water to a boil over high heat.Finely chop half of the truffles; set aside.Heat the oil and butter in a large frying pan over medium heat until the butter foams. Add the chopped truffles, anchovies, garlic, red pepper flakes, and measured black pepper and cook, stirring often, until fragrant, about 1 minute. Remove the pan from the heat and set it aside.Drop the pasta into the boiling water and cook until it's al dente, about 2 minutes. Using tongs, transfer the pasta directly to the reserved frying pan. Set it over medium heat, add 1 cup of the pasta cooking water, and toss until the sauce thickens slightly and the pasta is coated, adding more pasta water by the tablespoon to reach the desired sauce consistency.
Remove the pan from the heat, add the cheese, and toss until the pasta is well coated. Taste and season with additional salt and black pepper as needed. Divide the pasta among 4 or 6 serving bowls and thinly shave or slice the remaining truffles over the pasta. Serve immediately.
White Truffle Risotto
Ingredients
- 4 cups chicken stock
- 1 small onion, diced
- 2 tbsp. Olive Oil
- 1 bay leaf
- 1 sprig fresh thyme
- ¼ cup dry white wine
- 1 cup Carnaroli Rice ( Italian rice )
- 2 tbsp. White Truffle Oil
- Summer Truffles in Olive Oil
- Parmigiano Reggiano ( Italian parmesan )
- Fleur de Sel
- Freshly ground black pepper
- White Truffle Salt
Method
In a small sauce pan, heat chicken stock over low heat to a bare simmer. In another saucepan, heat two tablespoons of olive oil and sauté onions until translucent. Add bay leaf and thyme and cook until fragrant, about 1 minute. Add Carnaroli rice and toast lightly, coating with olive oil, about 3 minutes. Add white wine and allow evaporating completely. Remove bay leaf and thyme.
Add just enough heated stock to cover rice and stir constantly until the stock has been absorbed by the rice about 5 minutes. Repeat this process until the risotto is tender and creamy and all the stock has been added. Season with salt and pepper to taste. Remove risotto from heat and stir in White Truffle Oil and White Truffle Salt to taste.
To serve: Top with diced summer truffles, freshly grated Parmigiano Reggiano and a drizzle of the truffle oil.
